Becky's Easy Jambalaya
by Rebecca Randolph
serves: 8
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 I made up this recipe to please my husband, who is black and from the south because his mother's recipe was too hard and took too long. He tells me he likes mine better! |
| Ingredients: |
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1 lb |
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lousiana hot sausage |
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1 lb |
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medium shrimp |
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1 lb |
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boneless, skinless chicken thighs |
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1 whole |
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bell pepper |
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1 whole |
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onion |
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3 stalks |
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celery |
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1 whole |
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large tomato |
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1 cup |
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chicken broth |
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4 tbsp |
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cajun seasoning |
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4 cups |
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cold cooked white rice |
| Directions: |
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saute hot sausage and chicken in 1/2 cup of broth in large heavy pot until chicken is cooked through. Chop pepper, onion and celery and add to pot and continue sauteing. add rest of broth and cajun seasoning and stir well. Add diced tomato and cold cooked rice and toss well while cooking over medium heat until jambalaya is well blended and reddish in color.
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